Kellie Black is a big fan of Brussels sprouts: "I love the flavor, and you can do so many different things with them." Roasting the sprouts for this recipe results in a sweet, caramelized vegetable, but she also likes to shred them and eat them raw in salads.

Directions

For vinaigrette: In a small bowl, whisk together all ingredients until well blended. Set aside.

For Brussels sprouts: Preheat oven to 400 degrees. Place halved Brussels sprouts in a baking dish. Drizzle with olive oil and sprinkle with salt and cayenne pepper; toss to coat. Roast 15 minutes. Stir in apple, cherries and pecans. Roast 5 to 10 minutes more or until sprouts are crisp-tender and light brown. Drizzle desired amount of chive vinaigrette over sprouts. (Leftover vinaigrette can be refrigerated up to 5 days.)